With 25 years of experience as a Telegraph columnist, chef and food writer, Xanthe Clay provides guidance on everything from roasting a Christmas turkey to baking the perfect loaf of bread. As the ...

Celebrity chefs have caused a surge in the popularity of game by inspiring shoppers to try more adventurous meats. Waitrose reports that sales of wood pigeon have risen by 80 per cent since the start ...

This dish is a great way to use up frozen birds - Matt Austin Certain game birds, like grouse, snipe or woodcock, aren’t ideal for a tagine, but partridge, pigeon and pheasant work beautifully with ...

This is a nice way to eat pheasant without too much hassle. Marinating the bird first is very helpful in keeping the meat moist. The dressing is quite a modern twist, but I think it works really well.

Who doesn’t love a toastie? This open partridge toastie is my way to take the toastie experience to a whole new level. I love to serve it with an onion compote, which brings a lovely natural sweetness ...

To coincide with Great British Game Week (November 22 to 28) a pub in Surrey has launched a very special tasting menu. Surrounded by woodland, The Bailiwick in Englefield Green is one of the county's ...

Late summer until the turn of the year broadly marks out game season, a period when the flesh of wild birds and animals makes its way into the hands of eager chefs. Shot by hunters in strictly ...